Rapid screening of carbendazim residues in fruits and vegetables using surface enhanced Raman spectroscopy based on the model of probability of detection

Abstract

ObjectiveTo develop a detection method for rapid screening of carbendazim residues in fruits and vegetables using surface enhanced Raman spectroscopy （SERS） based on the model of probability of detection.MethodsThe test solution was obtained after ethanol extraction， purification using dichloromethane， nitrogen blowing concentration and ethanol re-dissolution. The parameters including the addition amount of gold nanoparticles， extraction solution， extraction reagent and coagulant were optimized by single factor experiment， and the instrument test conditions of Raman spectrometer were determined.ResultsThe displacement of carbendazim was 630±5 cm-1， 728±5 cm-1， 1，002±5 cm-1， 1，224±5 cm-1， 1，264±5 cm-1 and 1，316±5 cm-1. According to its Raman spectrum characteristic peak and its intensity， carbendazim was determined qualitatively and rapidly. With the probability of detection （POD）， the detection limit of carbendazim in apple， citrus and other fruits was 0.5 mg/kg， and that in pepper and other vegetables was 1.0 mg/kg.ConclusionThis method is simple， fast and accurate. It takes only 40 min from sample pretreatment to the results. Combined with POD model， the effectiveness of the method is verified. And the method can be used for field rapid detection of carbendazim residues in fruits and vegetables.

Keywords

• carbendazim
• screening
• surface enhanced raman spectroscopy technology
• probability of detection
• field rapid detection